The Best Lemon Curd Recipe
User Reviews
5
3 reviews
Excellent
The Best Lemon Curd Recipe
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This Lemon Curd is a simple, sweet, tart and creamy recipe. Made with five ingredients in about fifteen minutes, this is the easiest recipe out there!
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Ingredients
- 3/4 cup lemon juice fresh
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large egg
- 1/2 cup butter cut into pats, salted
Instructions
- In a small saucepan, whisk lemon juice, lemon zest, granulated sugar and eggs together.
- Place pot over medium low heat and add in butter pieces. Whisk continuously for 7-10 minutes until lemon curd thickens but before it starts to boil.
- Remove from heat and pour into jars. Store in refrigerator until ready to use.
Equipments used:
Notes
- RECIPE NOTE: Be sure to use a whisk that reaches all the way into the corners of the pot you're using to prevent the eggs from cooking/scorching in those corners, giving you lumps. I have found a flat whisk works great for this!
- Based off a lemon curd recipe from Allrecipes.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
100mg
(33%)
Sodium
118mg
(5%)
Potassium
54mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
458IU
(9%)
Vitamin C
10mg
(11%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 118mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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